Our Jewish Kitchen

  • Recipe Index
    • Main Dishes
    • Breakfast
    • Desserts
    • Sides
  • Dairy
  • Parve
  • Meat

January 14, 2019 · 1 Comment

Roasted Cauliflower with Pine Nuts and Raisins

Gluten-free· Main Dishes· Passover· Recipes· Sides· Vegan

Jump to Recipe
Share
Pin
Tweet

Roasted Cauliflower with Pine Nuts and Raisins Makes A Quick Entree Or Side Dish With Ingredients You Probably Already Have On Hand.

This post may contain affiliate links.

roasted cauliflower with pine nuts and raisins

Roasted Cauliflower with Pine Nuts and Raisins is a  last-minute dish that is perfect for all of your gluten-free or pescatarian friends and family members.  (Some of us have beloved friends we want to host who are both and this dish works there as well.)  It is also perfect for anyone you know who is neither, but loves delicious food.

All of the ingredients in this recipe can easily be kept on the shelf or in the freezer.  I keep all of my nuts in the freezer to extend their life.  Pine nuts can be expensive, and I don’t want to be throwing any away because they are rancid.  I also like to stock up on nuts when they are on sale.

roasted cauliflower with pine nuts and raisins

 

How do I know if my oil and nuts are still good to use?

They will smell bad if they are off.  Because I keep my nuts in the freezer, I usually don’t have a problem.  Olive oil will keep in a cool, dark place for up to one year.

Can I use fresh ingredients instead?

Absolutely.  This recipe works well with fresh or frozen cauliflower.  You can also substitute broccoli.

Do I need to toast the pine nuts?

No, you don’t have to, but toasting nuts greatly improves their flavor and it is easy to do.  Place the nuts in a small skillet and toast over medium heat until they are brown.  The hardest part is paying attention and stirring them until they are ready.  It takes a few minutes for them to brown and you may be tempted to walk away, but the time between brown and burned is so short that it cannot be measured in any standard unit of time. You will not regret keeping a close eye on them. You can toast nuts and then freeze them so that they are ready for your next recipe.

Do I really need to use anchovies?

The anchovies will cook down and lend a wonderful flavor.  There will be no visible sign of them in the finished dish.  If that is still too much for you, substitute an additional tablespoon of salt or salt to taste.

5 from 1 vote
Print

Roasted Cauliflower with Raisins and Pine Nuts

Course Main Course, Side Dish
Cuisine Mediterranean
Keyword Roasted Cauliflower, Raisins, Pine Nuts
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 204 kcal

Ingredients

  • 2 tablespoons raisins
  • 1/4 cup hot water
  • 1/4 cup olive oil
  • 4 cups cauliflower chopped into florets
  • 1/8 teaspoon crushed red pepper optional
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 ounces anchovies canned
  • 2 tablespoons pine nuts toasted
  • 3 clove garlic chopped
  • 2 tablespoons chopped parsley
  • 1 1/2 tablespoons lemon juice

Instructions

  1. In a small bowl, cover the raisins with hot water.  Let stand for 10 minutes.  Drain and set aside.

  2. In a large skillet, heat the olive oil over medium heat .  Reduce the heat to low, add the cauliflower and cook until it softens - about 10 minutes . Raise the heat to medium and cook until lightly browned - about 5 minutes more.  Stir in the red pepper, salt, black pepper and anchovies and cook 5 minutes more.

  3. Add the raisins to the pot, along with the pine nuts, garlic and hot water.    Cook 5 minutes more, stir in parsley and lemon juice, and let stand for  5 minutes.

Nutrition Facts
Roasted Cauliflower with Raisins and Pine Nuts
Amount Per Serving
Calories 204 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Sodium 108mg 5%
Potassium 411mg 12%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 2g
Protein 3g 6%
Vitamin A 0.4%
Vitamin C 65.9%
Calcium 2.4%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.
Share
Pin
Tweet
« Mini Potato Kugels
Rice Paper “Bacon” Makes A Delicious BLT. »

Comments

  1. Pincus Chaim says

    January 15, 2019 at 12:19 pm

    Healthy and delicious food!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Follow Us

  • Facebook
  • Instagram
  • Twitter
  • Pinterest

Subscribe

Subscribe to our email newsletter to be the first to know when we write a new post!
* indicates required

About Us

Welcome to our blog

We are a mother-daughter duo dedicated to creating flavorful kosher recipes for any kitchen. Read more…

Recent Posts

  • Rice Paper “Bacon” Makes A Delicious BLT.
  • Roasted Cauliflower with Pine Nuts and Raisins
  • Mini Potato Kugels
  • Cherry Pecan Noodle Kugel
  • Roasted Cherry Bourbon Balsamic Salmon

Recent Comments

  • Our Jewish Kitchen on Mini Potato Kugels
  • Our Jewish Kitchen on Chicken Marsala
  • Our Jewish Kitchen on Chicken Marsala
  • Our Jewish Kitchen on Classic Hannukah Potato Latkes
  • Helena on Classic Hannukah Potato Latkes

Archives

  • January 2019
  • December 2018
  • November 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018

Categories

  • About us
  • Breakfast
  • Dairy
  • Desserts
  • Gluten-free
  • Hanukkah
  • Holiday Recipes
  • Jewish Traditions
  • Main Dishes
  • Meat
  • Parve
  • Passover
  • Recipes
  • Rosh Hashana
  • Salads
  • Sandwiches
  • Sides
  • Soups
  • Uncategorized
  • Vegan

Copyright © 2021 · captivating theme by Restored 316